An allergy is an abnormal reaction to a specific substance. These substances, called allergens, can provoke reactions that range from mild to severe to fatal. Some allergies require more caution than others. Food allergies are especially serious because the offending ingredient may be present is food, but not obvious. Wheat is a notorious allergen for many people; corn, less so; both are common ingredients in commercially prepared foods.
Allergen Hosts
Wheat allergies are most common among infants and small children. While wheat may be easily discerned in bread, cereal or pasta, it is more subtly present in seasonings like soy sauce and ketchup. Corn allergy, on the other hand, is not noted among the primary food allergies, though symptoms mirror the reactions of other grain allergies. Corn is in alcoholic beverages and soft drinks, many processed foods, lunch meats, sweeteners, canned soup, salad dressing, toothpaste, aspirin and yogurt.
Causes
Those who experience wheat allergies do so because their immune systems create antibodies to attack a certain protein in the wheat. In a sense, the immune system interprets the protein as a threat to the body, thus creating an allergic response to a perceived attack. It is not known what element of corn's make-up triggers the allergic response, since reactions occur not only after eating corn, but also from exposure to corn pollen and topical contact with cornstarch.
Symptoms
Allergies manifest themselves in small ways and big, according to the National Institute of Allergy and Infectious Diseases. Wheat responses can look like standard hay fever: nasal congestion, itchy throat and watery eyes. They can also take the form of skin rashes, asthma, diarrhea and vomiting. At the extreme, wheat allergies can prompt anaphylaxis, a life-threatening condition marked by obstructed breathing and swallowing, skin discoloration, rapid pulse, dizziness and chest pain. Anaphylaxis can also afflict corn allergy patients, although the reports are few. Common allergic rhinitis is the usual reaction to corn consumption or contact.
Management
Living with wheat and corn allergies requires constant vigilance. Testing for food allergies is the first order of business. Once diagnosed, the allergic sufferer must know the immediate symptoms associated with consumption or contact with the relevant allergens -- what happens in the eyes, nose, skin and upper and lower respiratory symptoms. Above all, reports the Allergy and Asthma Foundation of America, the allergic person must learn the ingredient content of every foodstuff and, in the case of corn, some of the products used on a daily basis. Allergy sufferers should consult their doctors regarding the use of epinephrine and other drugs in the event of anaphylaxis.
References
- Mayo Foundation for Medical Education and Research: Wheat Allergy
- The Online Allergist; Allergies; Corn Allergy
- Asthma and Allergy Foundation of America; Allergies; Wheat Allergy
- National Institute of Allergy and Infectious Diseases; Guidelines for the Diagnosis and Management of Food Allergy in the United States
- Food Allergy and Anaphylaxis Network; Allergens; Other Allergies
- RD411.com; Allergies, Intolerances and Special Diets; Corn Allergy
